Old-Fashioned German Sauerkraut

Yield: 8 servings

Ingredients

• 3 pounds sauerkraut, drained
• 1/2 pound sliced bacon, cut into 1/4 inch strips
• 1 cup molasses or dark brown sugar
• 3 apples, peeled and quartered
• 1/4 cup wine
• 1 teaspoon caraway seeds

Instructions

1. Fry bacon crisp; save fat. Drain bacon on paper towels and set aside.
2. Put remaining ingredients into a pressure cooker and cook for 15 minutes; cool immediately.
3. Add one-half the bacon to the other ingredients and brown in a large skillet in the reserved fat.
4. Sprinkle the remaining bacon on top and serve.

Notes

Instead of using a pressure cooker, put one half the bacon and all other ingredients into a large casserole dish and bake at 325 degrees F for 2 1/2 to 3 hours; baste with wine. Sprinkle the remaining bacon on top and serve. This will keep for up to 2 weeks refrigerated.